Brush bird's body cavity with some of the salad dressing; place in a deep nonmetal bowl. Pour remaining dressing over bird. Cover; marinate in the refrigerator for at least 2 hours or up to 6 hours, turning bird occasionally. Drain chicken, reserving marinade. Pat chicken dry. If desired, sprinkle cavity with salt.
Spoon Olive Stuffing loosely into body and neck cavities. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Place bird, breast side up, on rack in shallow roasting pan.
Insert an oven-going meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until thermometer registers 180 degree F, drumsticks move easily in their sockets, and chicken is no longer pink. When bird is two-thirds done, cut string between the legs so thighs will cook evenly. Baste occasionally with reserved marinade up to the last 30 minutes of roasting. Discard any remaining marinade. Remove from oven. Cover; let stand 10 minutes before carving. Makes 10 to 12 servings.
In a large skillet cook zucchini, red onion, and garlic, in hot olive oil until vegetables are tender. Drain off fat. Stir in tomatoes and snipped fresh basil or dried basil. Remove from heat. Toss together seasoned croutons and sliced pitted ripe olives. Add vegetable mixture; toss. Moisten with water or chicken broth if mixture seems dry.